6 1/2 large cooking apples, peeled, cored and sliced (not too thin)
4 teaspoon(s) granulated sugar
6 cup(s) (fresh or frozen cubed butternut or other dry) squash, boiled until tender
4 tablespoon(s) butter
2 tablespoon(s) brown sugar
1/4 teaspoon(s) salt
Instructions
Preheat oven to 350 degrees F. Mix topping ingredients in a bowl; set aside.
Prepare apples- Heat 2 1/2 tablespoons butter in a skillet over medium heat. Add apples and saute about 3 minutes, or until tender. Stir in granulated sugar. Transfer to a glass or ceramic 9 x 13 baking pan, spreading apples evenly.
Prepare squash- In a bowl, mash cooked squash with 4 tablespoons butter, brown sugar, and salt. Spread squash evenly over apples. Sprinkle cornflake topping over squash.
Bake for 20 minutes, or until topping is golden brown and crunchy.
Each serving- About 387 calories, 3g protein, 46g carbohydrate, 24g fat (10g saturated), 5g fiber, 43mg cholesterol, 330mg sodium
Originally Submitted
9/29/2009
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